Kichlach
Kichlach Recipe from Israel with Eggs, Oil, Sugar, Flour, Salt, and Poppy Seeds
Introduction
Kichlach are traditional Jewish cookies that are often enjoyed during Hanukkah and other holidays. These cookies are simple to make and have a deliciously light and crispy texture.
History
Kichlach have been a staple in Jewish cuisine for generations, with variations of the recipe being passed down through families. These cookies are often made during special occasions and celebrations, bringing joy and sweetness to those who enjoy them.
Ingredients
- 3 eggs
- 0.5 cup of vegetable oil
- 2 tbsp of sugar
- 1 cup of sifted flour
- 0.25 tsp of salt
- 4 tbsp of poppy seeds (optional)
How to prepare
- In a bowl, beat the eggs until they become light and frothy.
- Gradually add the oil, sugar, flour, and salt to the beaten eggs, and continue beating until the mixture is well combined and smooth.
- If desired, stir in poppy seeds.
- On a greased baking sheet, drop the batter by the teaspoonful, making sure to leave about 3 inches of space between each cookie as they will spread and puff up while baking.
- Bake the cookies at 325°F (170°C) for approximately 15 minutes, or until they turn golden brown on the edges.
- This recipe yields approximately 36 cookies.
Variations
- Add a sprinkle of cinnamon or nutmeg to the batter for a warm and spicy flavor.
- Drizzle melted chocolate over the cooled cookies for a decadent touch.
- Substitute the poppy seeds with sesame seeds for a different twist on the traditional recipe.
Cooking Tips & Tricks
Be sure to beat the eggs until they are light and frothy to ensure a light and airy texture in the cookies.
- Gradually adding the oil, sugar, flour, and salt will help create a smooth and well-combined batter.
- Leaving enough space between each cookie on the baking sheet will prevent them from sticking together as they spread and puff up while baking.
Serving Suggestions
Kichlach can be enjoyed on their own as a sweet snack, or paired with a cup of tea or coffee for a delightful treat.
Cooking Techniques
Baking the cookies at a lower temperature for a longer period of time will help them cook evenly and develop a golden brown color.
Ingredient Substitutions
Vegetable oil can be substituted with melted butter for a richer flavor.
- Sugar can be replaced with honey or maple syrup for a natural sweetener.
Make Ahead Tips
Kichlach can be stored in an airtight container at room temperature for up to a week, making them a great make-ahead treat for holiday gatherings.
Presentation Ideas
Arrange the cookies on a decorative platter and dust with powdered sugar for a festive touch.
Pairing Recommendations
Kichlach pair well with a glass of milk or a hot cup of tea for a comforting and satisfying snack.
Storage and Reheating Instructions
Store leftover Kichlach in an airtight container at room temperature. To reheat, place the cookies in a preheated oven at 325°F (170°C) for a few minutes until warmed through.
Nutrition Information
Calories per serving
Each serving of Kichlach contains approximately 80 calories.
Carbohydrates
Each serving of Kichlach contains approximately 6 grams of carbohydrates.
Fats
Each serving of Kichlach contains approximately 5 grams of fats.
Proteins
Each serving of Kichlach contains approximately 2 grams of proteins.
Vitamins and minerals
Kichlach are not a significant source of vitamins and minerals.
Alergens
Kichlach contain eggs and wheat flour, which may be allergens for some individuals.
Summary
Kichlach are a delicious treat that are relatively low in calories and provide a small amount of carbohydrates, fats, and proteins.
Summary
Kichlach are a delightful and easy-to-make cookie that are perfect for holiday celebrations or as a sweet treat any time of year. With a light and crispy texture, these cookies are sure to be a hit with family and friends.
How did I get this recipe?
I can still remember the exact moment I discovered this recipe for Kichlach. It was a warm summer day, and I was visiting my dear friend Ruth in her cozy kitchen. Ruth was a master in the kitchen, known for her delicious baked goods and traditional Jewish recipes. As we sat at her kitchen table sipping tea, she pulled out a tattered old cookbook and began flipping through the pages.
"I have a recipe in here for Kichlach that you simply must try," Ruth exclaimed, her eyes lighting up with excitement. She handed me the cookbook and pointed to the page with the recipe. "It's a family favorite and always a hit at gatherings."
I scanned the ingredients and instructions, feeling a surge of inspiration wash over me. The thought of making these delicate, flaky pastries filled with sweet jam and sprinkled with powdered sugar was tantalizing. I knew I had to learn how to make them.
Ruth graciously offered to show me the ropes, guiding me through each step of the recipe with patience and skill. We worked side by side in her kitchen, mixing the dough, rolling it out, and carefully shaping the Kichlach into little crescents. The scent of butter and sugar filled the air, mingling with the warm aroma of cinnamon and jam. It was a sensory delight that transported me back to my childhood, when my own grandmother would bake treats for us on special occasions.
As we pulled the golden-brown Kichlach out of the oven and dusted them with powdered sugar, I felt a sense of accomplishment and joy. Ruth beamed with pride as we sampled our handiwork, savoring the buttery richness and sweet filling. I knew that this recipe would become a treasured part of my own culinary repertoire, a link to the past and a gift to share with loved ones.
Over the years, I perfected my technique for making Kichlach, tweaking the recipe here and there to suit my own tastes. I added a touch of almond extract to the dough for extra flavor, and experimented with different types of jam for the filling. Each batch I made brought me closer to mastering this beloved treat, a symbol of tradition and love passed down through generations.
As I shared my Kichlach with family and friends, they marveled at the delicate texture and sweet taste. They asked for the recipe, and I gladly passed it on, knowing that it would bring them as much joy as it had brought me. I felt a sense of pride in carrying on this culinary tradition, honoring the memory of Ruth and all the bakers who had come before me.
Now, whenever I make Kichlach in my own kitchen, I am transported back to that sunny day with Ruth, learning the art of baking from a dear friend. The familiar scents and flavors fill me with warmth and nostalgia, reminding me of the power of food to connect us to our past and bring us together in the present. And as I pass on the recipe for Kichlach to a new generation, I know that I am preserving a piece of my heritage and sharing a taste of love with those I hold dear.